Walnut pesto

Overwhelmed by the state of our overgrown basil pot*, D whipped up some pesto the other night. We were out of pine nuts, but I mentioned that I'd seen recipes where people use walnuts. It worked beautifully.

Walnut pesto (adapted from The Silver Spoon, serves 4 - 6)

25 leaves of fresh basil (or a few large handfuls)
1/3 cup walnuts
1 cup Parmesan cheese
1/3 cup Romano cheese (D actually used a Parmesan romano blend)
3 cloves fresh garlic
Scant 1/2 cup olive oil
Sea salt, to taste

1. Toss everything except the olive oil and the salt in the food processor and blend until a paste forms.

2. Add olive oil in a slow stream. Taste before adding salt.

D sprinkled some chevre on top. Because everything is better with a bit of goat cheese.

*Basil really likes to be hacked down regularly. Don't be nervous - trim it all the way down to the last couple of leaves on the stalk. It will pop right back up.